How to Cook Sheep's Sorrel

　　The head of the sheep The ingredients for the dish:

Main ingredients: 1500 grams of sheep bones, 150 grams of sheep blood,150 grams of sheep fatty intestine (large intestine), 150 grams of sheep lung,150 grams of sheep heart, 150 grams of sheep stomach,150 grams of sheep liver, 150 grams of sheep heart,200 grams of sheep head meat Seasonings: 150 grams of green onions, 25 grams of salt,50 grams of chili peppers (red, hot, dried), The method for making the sheep head dish:1. Take the sheep's skeleton, meat from the body parts, large and small intestines, heart, lungs, liver, and blood; 2. First, put the sheep bones on heat to simmer until all their essence is extracted into the broth, turning it a milky white color;

3. Add the head meat and internal organs to the soup and cook until they are tender and just right for eating;4. The blood

should be salted, then cooked in warm water until it cools and solidifies into blocks; eat as needed by adding them;

5. When serving, add some chili powder fried with sheep oil, green onion threads, salt, etc., and enjoy.Mutton Intestines, heart, lungs, liver, and blood;

2. First, simmer the sheep carcass to extract its essence into the broth, turning it milky white;

3. Add the head meat and offal to the broth and cook until tender and flavorful;

4.|Blood Add some salt, then boil in warm water until cooked, cool and solidify into, eat as needed with added seasonings;

5. Serve with seasoned fried sheep fat, chili powder, scallions, and salt.